Velouté de Courgettes (Zucchini Soup)

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It’s a rainy day here in Mallorca and I wanted to make something of all the zucchini’s we still had in the fridge. I’ve made zucchini soups before, but it wasn’t always a success, a bit too bland and greenish in my effort to make it too healthy.

Thinking about it I then remembered a recipe that my Mom once got from my Aunt.. yes this recipe comes a long way and that it came out very delicate and flavourful.

So here it is. Big succes, my mother in law even gave it a different name.. instead of Zucchini Soup she said: It deserves the name “Velouté”, so this is now  a ‘Velouté of Courgettes’, good enough to serve during an exquisite dinner with friends and simple enough to make it for a weekly dinner with a nice chunk of bread and olive oil. 

Good luck

 

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Velouté de Courgettes
Serves 6
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tbs of real butter (olive oil or ghee for vegan soup)
  2. 1 onion and 4 sjalots, finely chopped
  3. 3-4 zucchini's roughly chopped (1 inch cubes)
  4. 3 cloves of garlic minced
  5. 4- 5 sprigs offresh thyme
  6. salt/pepper
  7. 1-2 cups of stock (vegetable, chicken or beef: your choice) (when choosing a veggiestock, test the taste first, it can be terrible especially cartons with veggie stock from the US.)
  8. olive oil
  9. some fresh herbs like parsley, cilantro or chives
  10. some drops of cream or coconut cream for vegans
Instructions
  1. in a dutch oven or cast iron pot sauté the onions in the butter on medium for 7-10 minutes until golden brown
  2. add sprigs of thyme, garlic, zucchini, salt and pepper and stir.
  3. on low heat, with lid on pot, simmer for about 20-30 minutes until veggies are very soft
  4. add 1 cup of stock and some extra salt and pepper, simmer for 5 minutes more
  5. blend with an immersion blender in the pot or transfer to a normal blender and blend soup for 1-2 minutes until a silken structure.
  6. taste your soup, add more salt for saltiness, more pepper for more spicyness, or more stock if you like it thinner, then blend again and taste until it's right for you.
  7. divide soup among 4-6 bowls, add some small dollops of cream, sprinkle with the fresh herbs and last but not least add some olive oil .
  8. Serve with a nice chunk of bread.
Notes
  1. This soup is perfect for the next day, for your lunch or to freeze.
Yvette’s Healthy Kitchen http://yvetteshealthykitchen.com/
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1 Comment
  1. katrien 3 weeks ago

    This was such an easy and delicious soup ! I tried it last week and finally was able to make my kids appreciate courgettes. And it’s easy to make a big batch and freeze :-)

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